Shredded Chicken Recipes to try for dinner tonight


When it comes to chicken a lot of people, especially kids, tend to eat less of the dry bits particularly the breasts. But shredded chicken makes it a lot more appealing because of all the amazing things you can do with it.

Here are a few recipes that are simple and healthy, that you can make for kids’ lunches or as an after school snack without too much work or cost.

Before we get into each of the recipes here’s how to prep your chicken.


What you will need:

Chicken Breasts (or thighs)





Bay Leaf


What to do:

Add some water in a pot, on medium heat, and wait for it the water to come to a slow rolling boil.

Throw in your ingredients (salt, pepper, onion, garlic and a bay leaf).*Quantity is dependent upon what you feel is best and the option to omit some ingredients or all of the above is up to you.

Add your chicken pieces – quantity dependent on how much you wish to make.

Let the chicken poach for 40-45 minutes until the chicken is tender.

Remove chicken from pot (with or without some of the liquid) shred your chicken.

Once you have your shredded chicken you can pack it into storage containers and store in the fridge for when you’re ready to cook; or it can be used right straight after prep.

Shredded Chicken Recipes

Now that you have your shredded chicken, you can prepare just about any of the following recipes.


Scoop-It-Up Chicken Salad

1/3 cup chopped or shredded cooked chicken or turkey

2 tablespoons chopped celery

1 tablespoon light mayonnaise dressing or salad dressing

1 tablespoon salsa

1 tablespoon shredded cheddar cheese

4 taco shells or scoop-shaped tortilla chips


For chicken salad, in a small bowl combine chicken, celery, mayonnaise dressing, salsa, and cheese; toss to mix. Spoon into a container; cover tightly.

Wrap taco shells in plastic wrap. Pack chicken salad and taco shells in an insulated bag with an ice pack. To serve, use taco shells to scoop up salad. Makes 1 serving.


Chicken Fried Rice 

3 eggs, lightly beaten

1 package (5.2 ounces) reduced sodium chicken-flavored rice mix

2 cups shredded cooked chicken

1 bag (16 ounces) Asian stir-fry frozen vegetables, thawed

1 can (5 ounces) bamboo shoots, drained

2 tablespoons light soy sauce

2 teaspoons sesame oil

3 chopped scallions


Coat a large non-stick skillet with cooking spray. Add eggs and cook over medium heat until set, about 2 minutes; remove to a plate. Cut into strips.

Wipe out skillet. Prepare rice mix in skillet following package directions, about 20 minutes. During the last 7 minutes of cooking time, add chicken, vegetables, bamboo shoots and soy sauce. Stir in egg and cook, covered, for remaining 7 minutes.

Stir in sesame oil and scallions. Let stand, covered, 5 minutes.


 Greek Chicken Wrap 

2 cups cooked, shredded chicken

1 cup grape or cherry tomatoes, halved

2 small cucumbers, such as kirby, chopped

3 tablespoons kalamata olives, coarsely chopped

2 tablespoons crumbled feta cheese

1½ tablespoons fresh lemon juice

1 tablespoon fresh oregano, chopped

1 tablespoon olive oil

pinch of red pepper flakes

6 tablespoons plain hummus

6 (8-ounce) whole wheat tortillas


Combine the chicken, tomatoes, cucumbers, olives, feta cheese, lemon juice, oregano, olive oil and red pepper flakes in a bowl and toss to combine.

Lay out the tortillas and spread 1 tablespoon of hummus on each tortilla. Top with one-sixth of the chicken mixture, then roll up the wraps. Cut in half to serve.


There are tonnes of different ways to cook shredded chicken, and you don’t have to go out of your way to cook up something fancy. Just a little creativity goes a long way.


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